Fig-Glazed Chicken with White Beans

Name: Fig-Glazed Chicken with White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3/4 cup fig preserves; 1/3 cup water; 2 tablespoons lemon juice; 2 tablespoons sherry vinegar; 4 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 1 tablespoon Worcestershire sauce; 1/4 teaspoon salt; 1/4 teaspoon pepper; 6 bone-in chicken thighs (about 2-1/4 pounds); 4 shallots, coarsely chopped; 1 can (15 ounces) cannellini beans, rinsed and drained

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 15 min. Cook: 30 min.

By Taste Of Home Editorial Team

Recipe by Arlene Erlbach, Morton Grove, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 24, 2022

Sauteed shallots, fig jam, rosemary, lemon and sherry vinegar make a delightful sauce for both the chicken and the beans. My husband couldn’t believe how well the white beans absorbed the flavor, making this a grand slam. Matchstick carrots can be added to the bean mixture for extra color, flavor and crunch. —Arlene Erlbach, Morton Grove, Illinois

Test Kitchen tips

Shallots add a mild yet distinctive flavor to sauces. When buying, choose shallots that are firm and heavy, with dry, papery skins. Avoid any that have shoots or feel soft. Store them as you would onions, in a cool, dry place with good air circulation.

The flavorful sauce coats the chicken but will pool slightly, so serve in a shallow bowl.

TEST KITCHEN APPROVED

Fig-Glazed Chicken with White Beans

Contest Winner

5 Reviews Add your review

Yield:6 servings

Prep:15 min

Cook:30 min

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Ingredients

3/4 cup fig preserves
1/3 cup water
2 tablespoons lemon juice
2 tablespoons sherry vinegar
4 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
6 bone-in chicken thighs (about 2-1/4 pounds)
4 shallots, coarsely chopped
1 can (15 ounces) cannellini beans, rinsed and drained

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Directions

1
Mix first 8 ingredients. In a Dutch oven over medium-high heat, brown chicken in batches, starting skin side down. Remove from pan, reserving drippings.

2
In drippings, saute shallots until golden brown, 2-3 minutes. Stir in preserves mixture; bring to a boil, stirring to loosen browned bits from pan. Add chicken. Reduce heat; simmer, covered, 5 minutes.
3
Add beans; return to a boil. Cook, uncovered, until a thermometer inserted in chicken reads 170°-175°, 12-15 minutes.